Save to Pinterest The kitchen smelled like warm earth and spice the afternoon I threw this soup together on a whim. I had a pile of carrots and a knobby celeriac root staring at me from the counter, and instead of roasting them like I usually do, I reached for my biggest pot. The chilli was a last-minute addition, just a small red one I found tucked behind the garlic, and it turned the whole thing from comforting to alive. I blended it smooth, tasted it straight from the ladle, and felt that rare satisfaction of something working out better than planned.
I made this for a friend recovering from a cold, and she called it liquid comfort after her second bowl. The celeriac gives it this subtle sweetness that balances the heat, and the turmeric stains everything golden in a way that feels medicinal and hopeful. We sat at my small table with thick slices of seeded bread, dipping and slurping, not saying much. Sometimes a soup just knows how to fill the silence.
Ingredients
- Carrots (500 g, peeled and chopped): They break down into natural sweetness and give the soup its vibrant orange glow, so don't skimp on them.
- Celeriac (300 g, peeled and diced): This root vegetable adds earthy depth and a hint of celery flavour without any stringy texture once blended.
- Onion (1 large, diced): The foundation of flavour, softened slowly so it melts into the background and lets the other vegetables shine.
- Garlic (2 cloves, minced): Just enough to add a savoury hum without shouting over the sweetness of the carrots.
- Red chilli (1 medium, deseeded and finely chopped): It brings gentle warmth that builds slowly, not the kind that makes you reach for water.
- Potato (1 medium, peeled and diced): The secret to creaminess, it thickens the soup naturally and makes every spoonful feel rich.
- Vegetable stock (1 L): Use a good one if you can, it becomes the backbone of the whole pot.
- Olive oil (1 tbsp): For sauteing the aromatics and giving everything a silky start.
- Ground cumin (1 tsp): It adds a warm, toasted note that makes the soup feel grounded and intentional.
- Ground coriander (1/2 tsp): A subtle citrusy sweetness that plays beautifully with the carrots.
- Ground turmeric (1/2 tsp): Beyond the colour, it brings a gentle earthiness and a whisper of wellness.
- Black pepper (1/4 tsp) and salt (to taste): Season carefully at the end, the stock may already carry enough salt.
- Optional garnishes (fresh coriander, vegan yogurt, extra chilli): These turn a simple bowl into something you want to photograph before eating.
Instructions
- Soften the Aromatics:
- Heat the olive oil in a large saucepan over medium heat and add the diced onion, stirring occasionally until it turns soft and translucent, about 3 to 4 minutes. This step builds the sweet base that carries everything else.
- Wake Up the Garlic and Chilli:
- Toss in the minced garlic and chopped chilli, stirring constantly for about a minute until the kitchen smells bright and alive. Be careful not to let the garlic brown or it will turn bitter.
- Add the Vegetables:
- Stir in the carrots, celeriac, and potato, letting them cook together for 5 minutes while stirring now and then. They will start to soften slightly and soak up the oil and aromatics.
- Bloom the Spices:
- Sprinkle in the cumin, coriander, turmeric, and black pepper, stirring well so every piece of vegetable gets coated. The spices will toast gently in the heat and release their full flavour.
- Simmer Until Tender:
- Pour in the vegetable stock and bring everything to a gentle boil, then lower the heat and let it simmer uncovered for 20 to 25 minutes. The vegetables should be completely soft and easy to pierce with a fork.
- Blend to Silky Smoothness:
- Remove the pot from the heat and use an immersion blender to puree the soup until it is completely smooth, or transfer it in batches to a blender. If it feels too thick, add a splash of hot water or extra stock to loosen it.
- Season and Serve:
- Taste the soup and add salt as needed, then ladle it into bowls. Top with fresh coriander leaves, a swirl of vegan yogurt or coconut cream, and extra chilli slices if you like a little more heat.
Save to Pinterest I started keeping a container of this soup in the fridge after long work weeks, and it became my emergency meal when I was too tired to think. One evening I reheated a bowl, added a handful of toasted pumpkin seeds on top, and ate it curled up on the couch with a blanket. It felt less like cooking and more like taking care of myself without any fuss.
Storing and Reheating
This soup keeps beautifully in the fridge for up to four days in an airtight container, and the flavours actually deepen as it sits. Reheat it gently on the stove over low heat, stirring occasionally, and add a splash of water or stock if it has thickened overnight. I have also frozen portions in individual jars, leaving a little headspace for expansion, and thawed them slowly in the fridge the night before I needed them.
Adjusting the Heat Level
If you are nervous about chilli, start with half and taste the soup before adding more, you can always stir in extra at the end but you cannot take it back. I have made this for friends who do not like spice at all, and I just left the chilli out completely and added a pinch of smoked paprika instead for warmth without fire. On the other hand, if you love heat, try adding a few slices of fresh ginger along with the garlic or finish each bowl with a drizzle of chilli oil.
Serving Suggestions
I love this soup with a thick slice of toasted sourdough or gluten-free bread rubbed with a cut garlic clove, the crunch against the smooth soup is perfect. A handful of toasted seeds, sunflower or pumpkin, adds texture and a nutty flavour that feels more substantial. Sometimes I serve it as a starter before a grain bowl or roasted vegetable platter, and it sets the tone for the whole meal.
- Top with crispy chickpeas for extra protein and crunch.
- Swirl in a spoonful of miso paste before serving for umami depth.
- Serve alongside a simple green salad dressed with lemon and olive oil to balance the richness.
Save to Pinterest This soup has become one of those recipes I do not think about anymore, I just make it when I need something warm and easy and good. It is the kind of meal that asks nothing of you and gives back more than you expect.
Common Recipe Questions
- → Can I make this soup ahead of time?
Yes, this soup freezes beautifully. Cool completely before freezing in airtight containers for up to three months. Thaw overnight and reheat gently on the stovetop, adding extra stock if needed to reach desired consistency.
- → How do I adjust the heat level?
Start with half the chilli if you prefer milder flavours, or remove the seeds before chopping for less intensity. You can always add more chilli oil or fresh slices at the table for those who enjoy extra heat.
- → What can I serve with this soup?
Pair with gluten-free bread, toasted seeds, or crispy croutons for texture. A dollop of vegan yogurt or coconut cream adds richness, while fresh coriander and microgreens provide fresh garnish options.
- → Can I substitute the celeriac?
Absolutely. Celery root adds earthy depth, but you can use parsnip, sweet potato, or additional carrot instead. Each will slightly alter the flavour profile while maintaining the soup's nourishing quality.
- → Is this suitable for a gut-health diet?
Yes, carrots and celeriac are excellent for digestive health, and the warming spices aid digestion. Consider adding fresh ginger with the garlic for enhanced gut-supporting benefits, as noted in the recipe variations.
- → How do I get the smoothest texture?
Simmer vegetables until completely tender, then blend thoroughly using an immersion blender or in batches in a stand blender. For ultra-smooth results, pass through a fine sieve if desired.